Best-ever brownies

Best-ever brownies

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(664 ratings)

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Cooking time

Ready in 1 hour, inc cooling (worth every minute)

Skill level

Moderately easy

Servings

Cuts into 16 squares or 32 triangles

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra decadence

Nutrition and extra info

Nutrition info

Nutrition per triangle

kcalories
144
protein
2g
carbs
17g
fat
8g
saturates
5g
fibre
0.5g
sugar
14g
salt
0.06g

Ingredients

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

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Method

  1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  2. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
  3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.
  4. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
  5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.
  6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.
  7. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  8. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Recipe from Good Food magazine, May 2003

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Comments

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huxley-radish's picture
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My fencing club go pretty insane over these.

Also, they are amazing heated up with a small dollop of vanilla ice cream.

cdcarbonell's picture
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Not over the moon with this one. The elaborate instructions were quite unnecessary. A brownie is a brownie is a brownie, and this one is no exception.

moomootiger's picture
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It was delicious,my ideal brownie, crispy outside soft inside. Sometimes people make them soft inside by not cooking it properly and it tastes of raw dough. Not this one, you can get cooking time wrong, overcook it and it still works a treat. It is officially indeed the best brownie ever in my house.

racheltustin's picture
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I agree with other comments these really are the best ever! My family and friends loved them, everyone said how nice they were and they are very easy to make. The step by step instructions are brilliant! Will be making these again very soon. I added white choc chunks and pecans which were very nice.

pup202's picture
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Really good brownies, have made them several times but always struggle to know when they're ready, they nearly always come out undercooked in the middle, thankfully they taste so good people are always happy to eat all the gooey bits too!

alexevans1's picture
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Very nice, would be lovely warm with ice cream. Agree with comments that they are better the next day. Only possible negative was I did think they were slightly too crumbly (although of course this didn't stop me polishing them off!).

daughter2's picture

I agree ,the Brownies take longer to cook.Best Ever though.

pose83's picture
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I've made these brownies a few times now and they're always a winner. However, just tried adding raspberries and they're just too gooey. Going to try with nuts tonight and maybe more chocolate.

cloud9clara's picture
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Amazing - very sinful but best brownies receipe I've tried.

mrshollands's picture
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Perfect! Can't say anymore! You will need to buy enough for two batches though as the first one will disppear very very quickly!!

kb1979's picture
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Easy to follow recipe. Delicious Brownies !!!

portychocolatelover's picture
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made to impress a lover of chocolate..and that it did. Yummy and easy!

jesusiss's picture
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Absolutely incredible, beautifully moist and with a great, rich taste, you cannot go wrong.

nildesperandum's picture
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this recipe lives up to its name great brownies and i have never cooked them before! will certainly be cooking these again.....but not too often!:)

andy_pere09's picture
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This is simply amazing and the it is a BIG hit with the kids !!

beckyshields's picture
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Sooo tasty, try them!!

ShivyDevon's picture
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Immense! I have made these twice now. They're gorgeous warmed up and served with vanilla ice cream! Great recipe and you'll have friends for life!

lezlea01's picture

These brownies are AMAZING! I made Jamie Olivers' brownies the week before and they turned out a gooey mess so in order to avoid that this time I switched to the above recipe, used 50g less butter and 20g more flour and coco. I think I also put them in for 10minutes longer than suggested! The brownies are the most beautiful brownies I have ever tasted, far better than Pret (my previous favourite!). Even the guys in work are wanting more!
Lezlea

tranquilmmts's picture
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These are fantastic. I thought the guided recipe was great and if you are an amateur made sure you didn't go wrong. Delicious and well received by friends.

cassandralilly's picture

So good! I've made this 3-4 times and always works well. The trick is in whisking the eggs for long enough.

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